Hand-Selected Recipes and Stories Straight to Your Inbox


Ramona King

classic burger


Celebrate National Burger Day with our 3 all time favorite recipes

Who doesn't love a good burger? One of the absolute best things about these sandwiches is how easy it is to customize them to your own taste.

For what seems like way too long, burgers were stuck in the same—albeit delicious—pattern. Two pieces of bread stuffed with a juicy meat patty, lettuce, tomatoes and maybe a slice of cheese. Don't get me wrong, that recipe was and is delicious, but isn't it time we step outside of the burger box?

This National Burger Day, we're highlighting our 3 favorite burgers that are are wildly different, and wildly delicious. Whether you're vegan or just want to try out some ground lamb, these burgers should on your list.

Classic Grilled Cheeseburger
There was no way to kick off this round-up without starting with a classic grilled cheeseburger. Grilling a thick burger is truly one of life’s simple pleasures. For this recipe, be sure to buy meat with an 80/20 ratio of meat to fat, such as ground chuck, to help keep the burger juicy as it cooks. To maximize the sear of the grill, avoid moving the burgers around, except to flip them over once. 
Get the recipe 

Lamb Burger with Feta Cheese

Ground lamb is like beef’s slightly funkier, more mature cousin. In this dish, we use flavors that traditionally pair well with lamb, but find a home for them in the context of a burger. Feta cheese, fresh tomato and mint not only complement the gamey flavor of the lamb, but they also work very well with each other. Much like cooking a lamb chop, try not to cook these burgers beyond medium, otherwise they will turn out dry and grainy.
Get the recipe

Slutty Vegan-Style “One Night Stand” Burger

Beyond Meat’s plant-based burger patties are easily found in most grocery stores and are fresh, never frozen. They look just like any other burger patty you’d grab to throw on the grill. These meatless patty tastes very similar to the real thing. From its beef-like texture to its packaging, you could easily fool non-vegans with this one.
Get the recipe 

Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.